VENETIAN RICE AND PEAS

Venetian Rice and Peas image

Provided by Paul Grimes

Yield Makes 4 servings

Number Of Ingredients 10

5 cups reduced-sodium chicken broth
1 garlic clove
1 medium onion, quartered
1/4 pound sliced pancetta
2 (2- by 1-inch) strips lemon zest
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter, divided
1 (10-ounce) box frozen baby peas
1 cup Arborio rice
1/3 cup grated parmesan

Steps:

Bring broth to a simmer in a saucepan, then keep at a simmer.
Meanwhile, turn on a food processor and drop in garlic, processing until finely chopped. Turn off processor, then add onion and pancetta and pulse until finely chopped.
Cook onion mixture with zest in oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat, stirring once or twice, until onion is softened and just beginning to turn golden, about 6 minutes.
Cook peas in broth 2 minutes. Strain broth into onion mixture, reserving peas, then stir in rice. Cook, covered, over high heat, stirring once after 5 minutes, until rice is al dente, 10 to 12 minutes. Stir in peas, cheese, remaining tablespoon butter, and 1/4 teaspoon pepper.